Rotisserie Carcass 'Liquid Gold' Broth🥗 Side

Name: Rotisserie Carcass 'Liquid Gold' Broth
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 10 servings
Ingredients: 1 Rotisserie chicken carcass (meat removed, skin and juices included); 1 large yellow onion, quartered (keep the skins on for color); 2 large carrots, rough chopped into 1-inch chunks; 2 stalks fresh celery, rough chopped (leaves included); 4-5 cloves garlic, smashed with the side of a knife; 1 tbsp apple cider vinegar; 2 dried bay leaves; 10-12 whole black peppercorns; 10-12 cups cold water (enough to submerge the carcass)

An efficient, high-yield bone broth that recovers maximum flavor from a rotisserie chicken carcass and fresh aromatics.

By Sarah Chen, Home Cook Enthusiast

Prep: 10 minCook: 65 minServes: 10

keto healthy zero-waste base-recipe low-carb

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There's something deeply satisfying about transforming what most people throw away into something this valuable. After you've enjoyed a rotisserie chicken dinner, that stripped carcass still holds an astonishing amount of flavor locked in the bones, cartilage, and those golden pan drippings. The Instant Pot makes this transformation nearly effortless, coaxing out every bit of gelatin and mineral-rich goodness in under an hour of hands-on work. What you'll end up with is a deeply savory, golden broth that forms a rich jiggle when chilled—the hallmark of true bone broth—perfect for sipping straight from a mug or building into soups, risottos, and braises.

The apple cider vinegar isn't just a trendy addition; it gently encourages the bones to release their minerals and creates a more nutrient-dense final product. Don't skip the natural pressure release, either. That gradual depressurization keeps your broth crystal-clear instead of cloudy, and it continues the gentle extraction process even after the timer stops. If you notice the broth tastes perfectly seasoned without added salt, that's the rotisserie seasoning doing its job—those store-bought birds are typically well-salted, which means you're getting flavor development without lifting a finger.

Consider freezing portions in ice cube trays for quick flavor boosts, or reduce the strained broth by half on the stovetop to create an intensely concentrated "liquid gold" that takes up less freezer space. You can also toss in a knob of fresh ginger or a handful of mushroom stems during cooking for an Asian-inspired variation that works beautifully in ramen or pho.

Ingredients

1 Rotisserie chicken carcass (meat removed, skin and juices included)
1 large yellow onion, quartered (keep the skins on for color)
2 large carrots, rough chopped into 1-inch chunks
2 stalks fresh celery, rough chopped (leaves included)
4-5 cloves garlic, smashed with the side of a knife
1 tbsp apple cider vinegar
2 dried bay leaves
10-12 whole black peppercorns
10-12 cups cold water (enough to submerge the carcass)

Nutrition (Per serving)*

Calories

Protein

Carbs

Fat

Fiber

250mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Step 1: Place the chicken carcass, carrots, celery, onion, garlic, peppercorns, and bay leaves into the Instant Pot inner liner.
Step 2: Add the apple cider vinegar and cold water, ensuring the total volume remains below the 'Max Fill' line.
Step 3: Secure the lid and set the steam vent to 'Sealing.' Select Manual/Pressure Cook on High for 45 minutes.
Step 4: Once the timer hits zero, allow the system to perform a Natural Pressure Release (NPR) for at least 20 minutes to maintain broth clarity.
Step 5: Carefully strain the broth through a fine-mesh sieve into a large heat-safe bowl; discard all solids.
Step 6: Taste the finished broth and adjust salt only if necessary, as the rotisserie skin often provides a pre-seasoned baseline.